How many ways can you make a tomato salad? Last weekend I loaded up on gorgeously ugly and misshapen but absolutely succulent heirloom tomatoes and started the challenge. There was a messy caprese salad with chopped tomatoes, basil, and mozzarella with a little olive oil and balsamic. There was an even more simple affair with delicate multi-colored tomato slices with really good salt and pepper and a touch of oil. And of course there was a panzanella: hunks of crusty bread and tomato with cucumber and capers and all the rest.
Can you really stretch beyond those three tomato salads?